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Creamy Crab Salad

 Creamy Crab Salad
This easy-on-the-pocket salad beautifully dresses up economical imitation crab. My husband's grandmother gladly shared the recipe. —Barb Stanton, Winona, Minnesota
10-12 ServingsPrep: 15 min. + chilling

Ingredients

  • 1 package (16 ounces) medium shell pasta
  • 1 package (16 ounces) imitation crabmeat, flaked
  • 3 green onions, thinly sliced
  • 1/2 cup chopped carrot
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped green pepper
  • 1 cup (8 ounces) sour cream
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 1 tablespoon seasoned salt
  • 2 teaspoons cider vinegar
  • 1-1/2 to 2 teaspoons pepper
  • Leaf lettuce, optional

Directions

  • Cook pasta according to package directions; drain and rinse in cold
  • water. Place in a large bowl; add crab, onions, carrot, cucumber and
  • green pepper. Combine the sour cream, mayonnaise, sugar, seasoned
  • salt, vinegar and pepper; pour over salad and toss to coat. Cover
  • and chill for at least 2 hours. Serve in a lettuce-lined bowl if
  • desired. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 cup) equals 370 calories, 19 g fat (4 g saturated fat), 24 mg cholesterol, 703 mg sodium, 40 g carbohydrate, 2 g fiber, 9 g protein.

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Creamy Crab Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.